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Smoked Tasmanian Salmon & Spinach Frittata (serves 4)
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Ingredients:
200gms Smoked Tasmanian Salmon, cut into strips
Tbsp of butter
2 tbsp light olive oil
4 green onions, finely chopped
300gms new potatoes, cooked until tender cut into small chunks
2 cups baby spinach, washed & roughly chopped
8 large eggs
2 tbsp grated Parmesan cheese
Salt & pepper
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Method:
Pre-heat oven to 180°C.
Line a 25 x 30cm baking tin with non-stick baking paper.
Heat oil & butter in fry pan & cook green onion & potatoes
for 3-4mins until lightly browned.
Stir in spinach & cook until wilted.
Remove from pan & allow to cool.
Whisk eggs with Parmesan & mix in cooled vegetables & Salmon.
Season with salt & pepper.
Spoon into lined baking tin & cook for 30mins until browned
& eggs have set.
Remove from oven & cool a little before removing from baking
tin.
Cut into triangles & serve warm with mixed salad leaves.
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